Wild Rice Mushroom Casserole Recipes

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WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving - and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.

Provided by Melissa Clark

Categories     dinner, casseroles, grains and rice, main course, side dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 20

2 1/4 cups vegetable, mushroom or chicken broth or stock
Fine sea salt
1 1/4 cups wild rice, rinsed
10 tablespoons extra-virgin olive oil, more as needed
1 pound sliced mushrooms, preferably a mix of different kinds
3 leeks, white and light green parts only, thinly sliced
2 fennel bulbs, trimmed and chopped
5 ounces baby spinach (about 4 cups)
7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
1/2 tablespoon tomato paste
1/8 teaspoon red pepper flakes
4 (14-ounce) cans white beans (7 cups)
2 tablespoons freshly squeezed lemon juice
1/3 cup chopped fresh cilantro (or basil)
1/3 cup chopped fresh parsley
2 1/2 cups panko or coarse bread crumbs
1 tablespoon fresh rosemary, chopped
1 tablespoon finely grated lemon zest
1/3 cup grated Parmesan cheese (optional)
Flaky sea salt, for garnish

Steps:

  • Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
  • Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
  • In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
  • Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
  • In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
  • Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
  • In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
  • Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 11 grams, Carbohydrate 110 grams, Fat 14 grams, Fiber 23 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 686 milligrams, Sugar 8 grams

WILD RICE WITH MUSHROOMS



Wild Rice With Mushrooms image

In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.

Provided by Ligaya Mishan

Categories     dinner, lunch, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

8 ounces long-grain Wisconsin wild rice
8 tablespoons (1 stick) butter
1 pound cremini or button mushrooms, sliced
1/2 teaspoon salt, more to taste
Black pepper, to taste
1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)

Steps:

  • Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
  • Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
  • Mix mushrooms into prepared rice and season again with salt and pepper.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram

WILD RICE CASSEROLE II



Wild Rice Casserole II image

Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!

Provided by CORWYNN DARKHOLME

Categories     Side Dish     Casseroles

Time 1h30m

Yield 8

Number Of Ingredients 7

2 (14.5 ounce) cans chicken broth
1 cup uncooked wild rice
½ cup water chestnuts, sliced
¼ cup butter
1 teaspoon salt
½ pound fresh mushrooms, sliced
½ cup onion, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
  • In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
  • Cover, and bake in the preheated oven 30 minutes.
  • While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

Nutrition Facts : Calories 136.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 1.6 g

WILD RICE MUSHROOM CASSEROLE



Wild Rice Mushroom Casserole image

"My daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy," says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 3 servings.

Number Of Ingredients 9

1/2 cup uncooked wild rice
1 cup chicken broth
1/2 cup water
1 celery rib, sliced
1 small onion, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons butter
2/3 cup condensed cream of mushroom soup, undiluted
1/8 teaspoon salt

Steps:

  • In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.

Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 708mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS



Wild Rice with Rosemary and Garlicky Mushrooms image

This elegant, aromatic wild rice dish will fit in just as well on your Thanksgiving table as in your weeknight meal plan. Just a few ingredients -- garlic, onion, mushrooms and rosemary -- come together for incredible flavor, and the combination of wild rice with other rice varieties is a refreshing change from the usual. Make sure to pull out your best olive oil to finish the dish -- it will make a big difference.

Provided by Priya Krishna

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1 cup wild rice blend (usually a combination of wild rice, black rice, brown rice and white rice)
1 3/4 cups vegetable broth, chicken broth or water
2 tablespoons olive oil, plus more for drizzling
1 medium yellow or white onion, finely diced
3 garlic cloves, minced
1 pound mixed mushrooms, such as shiitakes, button and cremini (baby bella), trimmed and sliced
Kosher salt
1 tablespoon finely chopped fresh rosemary leaves, plus a sprig for garnish

Steps:

  • Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
  • While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
  • Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 medium onion, diced
2 1/2 cups wild rice
5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
  • While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
  • When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

WILD RICE MUSHROOM BAKE



Wild Rice Mushroom Bake image

The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. -Jann Marie Foster, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 10 servings.

Number Of Ingredients 12

1 cup uncooked wild rice
2 cups boiling water
1 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
3/4 cup uncooked long grain rice
1/2 cup sliced almonds
3 cups chicken broth
1-1/2 cups heavy whipping cream
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Steps:

  • Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

Nutrition Facts : Calories 318 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

This delicious casserole is the perfect side dish!

Provided by Ashley C.

Categories     Main Course

Time 40m

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium yellow onion (freshly chopped)
8 ounces mushrooms (sliced)
2 cloves garlic (minced)
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary (chopped)
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3 cups cooked wild rice blend
10.5 ounces Campbell's® Cream of Mushroom Soup ((1 can))
1/2 cup vegetable broth
1/2 cup heavy cream
1/3 cup Mozzarella cheese (shredded)
3/4 cup Parmesan cheese (shredded)

Steps:

  • Preheat oven to 350 degrees F. Spray the inside of a 3-quart casserole dish with cooking spray; set aside.
  • Heat olive oil in a large skillet set over medium-low heat. Add onion and saute 4 to 5 minutes, or until onion is soft and translucent.
  • Add sliced mushrooms, cooking for 6 to 8 minutes, or until the mushrooms are soft. Stir in garlic, thyme, and rosemary, salt, and pepper; cook for 1 minute.
  • Remove skillet from heat and stir in the cooked wild rice, soup, broth, and heavy cream. Stir until well combined. Lastly, add shredded Mozzarella cheese, stirring to incorporate.
  • Transfer mixture to prepared baking dish and cover with foil. Bake for 20 to 30 minutes or until bubbling.
  • Remove the casserole, remove the foil, and preheat broiler to high heat.
  • Sprinkle with shredded Parmesan cheese. Broil uncovered on the top rack 2 to 5 minutes until the cheese is melted and golden. Garnish with fresh herbs, if desired.

Nutrition Facts : Calories 216 kcal, Carbohydrate 19 g, Protein 10 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 657 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

WILD RICE WITH BALSAMIC MUSHROOMS



Wild Rice with Balsamic Mushrooms image

Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Yield Makes 4 cups

Number Of Ingredients 8

2 cups chicken broth
1 cup wild rice, rinsed
2 tablespoons extra-virgin olive oil
1 pound mixed fresh mushrooms (such as oyster, cremini, and shiitake), sliced
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup thinly sliced scallions, plus more for garnish
4 teaspoons balsamic vinegar

Steps:

  • Bring broth to a boil in a small pot. Add rice, and reduce to a simmer. Cover, and cook until rice is just tender and almost all the liquid has been absorbed, about 40 minutes. Remove from heat. Let sit, covered, 10 minutes. Drain any excess cooking liquid if necessary. Fluff rice with a fork.
  • Meanwhile, heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook 3 minutes (do not stir). Season with 3/4 teaspoon salt, and stir. Continue to cook, stirring occasionally, until mushrooms are tender and caramelized, 5 to 7 minutes. Reduce heat to low, and add butter and scallions. Cook until scallions are softened, about 1 minute. Turn off heat, and stir in vinegar.
  • Transfer rice to a serving bowl. Stir in mushrooms, and season with salt and pepper.

WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

No canned soups here! This Wild Rice and Mushroom Casserole has a nutty, rich, and earthy flavor. It's excellent vegetarian comfort food!

Provided by Elizabeth Lindemann

Categories     Casserole

Time 50m

Number Of Ingredients 11

2 cups cooked wild rice
16 oz. mushrooms (roughly chopped)
1 yellow onion (finely diced)
3 cloves garlic (finely chopped)
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
2 cups cottage cheese
1 cup sour cream
2 eggs
1 cup shredded gruyere or cheddar cheese
chopped green onions or chives (for garnish (optional))

Steps:

  • Preheat oven to 375.
  • In a large skillet, heat olive oil and add mushrooms. Add a generous pinch of salt, stir once, and allow to sit until they release the water and it evaporates (about 5 minutes). Stir again and sauté until browned (about another 5 minutes).
  • Add onion to mushrooms; sauté until transparent (about 3 minutes).
  • Add garlic to mushrooms; sauté for one more minute.
  • Turn off heat, add rice to mushrooms and stir.
  • Meanwhile, mix together eggs, cottage cheese, and sour cream in a large bowl. Season with salt and pepper.
  • Add mushroom mixture to cottage cheese mixture, and stir to incorporate.
  • Transfer to buttered casserole dish.
  • Top with shredded gruyere or cheddar cheese.
  • Cover with foil; cook for 20 minutes. Remove foil, cook until browned on top (about 10 more minutes).
  • Garnish with green onions or chives, if desired.

Nutrition Facts : Calories 382 kcal, Carbohydrate 20 g, Protein 22 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 112 mg, Sodium 406 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

Unable to find my go-to recipe for wild rice casserole, I adapted Creamy Wild Mushroom and Wild Rice Casserole (Thank you, SarasotaCook, couldn't have done it without you). You can use fresh herbs in place of dried ones and add ground nuts instead of hemp seeds (also sold in my area as hemp hearts). I used fresh button mushrooms, but any fresh mushrooms would work. I used Newfie savoury instead of parsley or regular savory. The French-fried onions are the ones you buy already cooked. I get mine at the Indian food store where they are less expensive. This is a tasty casserole that can go with just about anything. (Also, on a frigid cold prairie night, a hot casserole on your lap will keep you warm all the way to the potluck dinner!)

Provided by MA Blossom

Categories     Canadian

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 23

2/3 cup wild rice
2 cups cold water
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
4 cups mushrooms, sliced thick
1 medium onion, diced
3 -4 celery ribs, diced
1 tablespoon dried thyme
1 tablespoon dried parsley or 1 tablespoon savory
1 teaspoon sea salt
1/2 teaspoon ground black pepper
2 tablespoons flour
2 tablespoons butter
2 cups skim milk
1/4 cup sherry wine
1 tablespoon dried rosemary
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 1/2 cups dried breadcrumbs
1 tablespoon butter, softened
2 tablespoons hemp seeds
2 tablespoons French-fried onions

Steps:

  • Rice: Wash wild rice thoroughly and discard rinse water. In a heavy saucepan with a tight-fitting lid, combine rice, water and salt. Cover, bring to full boil, then immediately reduce heat. Check during cooking to ensure there is enough water to prevent scorching. Simmer for 45 to 60 minutes or until most of the kernels burst, but are still fairly chewy. This will make about 3 cups of cooked wild rice.
  • Vegetables: In a medium pan, heat olive oil and butter until melted together. Add mushrooms, onions and celery and cook on medium heat until they tender. Add spices and mix all together.
  • Sauce: In a medium saucepan, melt butter, then add flour, stirring to make a roux. Cook this for a minute or two to help eliminate any floury taste. Add milk gradually and stir well. Keep stirring until the sauce thickens. Add the sherry and seasonings. Cook a few minutes longer until the sauce is thick and creamy.
  • Topping: In a medium bowl, mix together breadcrumbs and butter.
  • Assemble: Mix together the rice, vegetables and sauce and put into a 8" x 13" baking pan or similar sized casserole dish. Top with breadcrumb mixture. Sprinkle hemp seeds and French-fried onions over top.
  • Cook: Bake at 350 for 30 minutes until the sauce is bubbly and the crumb topping is slightly browned.

Nutrition Facts : Calories 276.4, Fat 9.1, SaturatedFat 4.3, Cholesterol 16.5, Sodium 899, Carbohydrate 34.3, Fiber 3.1, Sugar 3.4, Protein 8.8

WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

Posted for the Zaar World Tour-Canada. From the "Best of International Cooking" cookbook.

Provided by Bayhill

Categories     Rice

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup uncooked wild rice
1/4 teaspoon dried leaf thyme
1/4 teaspoon dried leaf basil
1 teaspoon salt (to taste)
1 1/2 cups chicken stock or 1 1/2 cups broth
1 lb mushroom
1/4 cup butter
1 onion, finely chopped
1/2 teaspoon black pepper (to taste)
2 tablespoons parsley, chopped

Steps:

  • In a medium saucepan, combine rice, thyme, basil, 1/2 teaspoon salt, and stock or broth. Cover and bring to a boil. Reduce heat; simmer 40 minutes.
  • Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.
  • Melt butter in a large stovetop casserole dish. Add onions; saute until golden brown. Add prepared mushrooms; saute until lightly browned. Season to taste with remaining salt and pepper. Stir in rice mixture and any stock or broth not absorbed.
  • Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top.

WILD RICE MUSHROOM CASSEROLE



Wild Rice Mushroom Casserole image

Or wild rice hot dish, as us mid-westerners say! This recipe has been a holiday family tradition for years. Not low on calories, but it is worth it!

Provided by katydid31

Time 3h

Yield 12

Number Of Ingredients 11

1 cup uncooked wild rice
6 tablespoons butter, divided
1 pound sliced fresh mushrooms
½ medium onion, chopped
¾ cup uncooked white rice
½ cup freshly grated Parmesan cheese, divided
3 cups chicken broth
1 ½ cups heavy cream
½ cup slivered almonds
2 teaspoons salt
¼ teaspoon ground black pepper

Steps:

  • Cover wild rice with boiling water and soak for 1 hour. Drain.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.
  • Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.
  • Increase the oven temperature to 425 degrees F (220 degrees C).
  • Bake casserole until cheese and butter have melted, about 5 more minutes.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 23.1 g, Cholesterol 60.5 mg, Fat 20.5 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 11.3 g, Sodium 785.8 mg, Sugar 1.7 g

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Servings 4
Calories 472 per serving


WILD RICE CASSEROLE WITH MUSHROOMS - VEGETARIAN SIDE DISH
2020-11-09 This Wild Rice Casserole With Mushrooms bake has so much goodness loaded in it. The combo of the wild rice, mushrooms, kale, and creamy sauce blend perfectly together. It makes the perfect side but is also hearty enough to stand as a meal. Even though this meal is hearty, it is also an amazing vegetarian wild rice dish as well. Another thing I love about this recipe is everything is made …
From aredspatula.com
5/5 (1)
Category Side Dish
Cuisine American
Total Time 1 hr


WILD RICE MUSHROOM CASSEROLE | SILK® PLANT-BASED RECIPES
2019-02-12 Recipes Wild Rice Mushroom Casserole. Share. Wild Rice Mushroom Casserole. A rich and creamy side or entrée loaded with only the best. Time. 20 min + slow cooking. Serving size. 6. VEGAN . DAIRY-FREE . preparation. Heat oil in skillet on medium heat until hot. Add onion, pepper and mushrooms. Cook, stirring frequently, until vegetables are softened, about 5 to 6 minutes. Add garlic, …
From silk.com
Servings 6
Category VEGAN , DAIRY-FREE


CANNED WILD RICE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
› minnesota wild rice casserole recipe ... Canned Wild Rice - Recipes | Cooks.com top www.cooks.com. Combine rice and ... thick and bubbly. Spoon over chicken. cover and bake at 375 degrees for 55 minutes. 6 servings. Ingredients: 13 (broth .. flour .. half .. mushrooms .. paprika ...) 9. TURKEY WILD RICE SOUP. Combine in large saucepan and cook until rice is tender, approximately …
From therecipes.info


8 CHICKEN AND RICE CASSEROLE RECIPES | SOUTHERN LIVING
2021-08-17 Recipe: Crispy Onions and Parmesan Chicken-Broccoli Casserole. With rice, chicken, cheese, and broccoli, there's not much to dislike about this twist on the classic chicken-broccoli casserole. Our Test Kitchen calls this casserole the distant cousin to the green bean casserole that everyone knows and loves. 6 of 8.
From southernliving.com


10 BEST RICE CASSEROLE WITH CREAM OF MUSHROOM SOUP RECIPES ...
2021-10-12 The Cream of Mushroom Soup Ramshackle Pantry. grated cheddar cheese, olive oil, cream of mushroom soup, corn and 3 more. Broccoli Cheese Rice Casserole (Green Rice Casserole) Cookie Rookie. Velveeta, minute rice, frozen broccoli, milk, cream of mushroom soup and 2 more. Hamburger Rice Casserole Finding Time To Fly.
From yummly.com


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